Recipes

Top these with your favorite nacho accouterments – salsa, guacamole, cheese, sour cream. And feel free to simplify. I got excited and went a little overboard, but I realize sautéing radish greens isn’t for everyone (maybe you’ll be a convert?), especially when it comes to nachos. But they’re nachos. They will taste good no matter what. For the lentils, you can do without all of the spices and use water instead of beer (gasp!). Don’t need to make the quick pickles, but if you do, I suggest your slice up more radishes and have those on the side.

Pour the lentils into a medium pot and sift through them, removing any debris. Rinse the lentils with water and drain, then cover the lentils with the beer. Bring the lentils to a boil over medium heat, taking care that the beer doesn’t spill over the sides of the pot, then reduce to a simmer and cook for about 45 minutes, until the lentils are tender and starting to lose their shape, and there is only a small amount liquid remaining. Turn off the heat and drain the lentils in a sieve or colander over a large bowl or pot, to catch the liquid. Set the lentils and liquid aside.

Place the pot back on the stove over medium-low heat. Once the surface is dry, add 2 tablespoons of oil, the garlic and the spices. Once the ingredients start to sizzle, stir continuously for a minute with a wooden spoon, then stir in the lentils, the remaining cooking liquid, and the lime juice. (There should be about ¼ cup cooking liquid. Add water if you don’t have enough.) Scrape the bottom of the pot to mix in any of the spices that may have stuck to the bottom. Using a potato masher or the back of the wooden spoon, mash the lentils, adding more water if you like a thinner, looser consistency. Add salt to taste.

1 bunch radish and their greens1 large garlic clove, minced3 tablespoons roughly chopped cilantro1 large bag tortilla chipsRemove the radish greens from the radishes and wash the greens and the radishes well. Slice the radishes into thin half moons and set aside.

Heat the remaining olive oil in a medium skillet over medium low heat. Add the remaining garlic and the radish greens and cook, stirring continuously for about 2 minutes, until the greens wilt. Remove from heat.

To assemble the dish, layer the ingredients on top of the chips (duh), with the radishes greens, radishes, pickled onions & peppers, and cilantro on top to show off their color.